1. In a large skillet, stirring often with a wooden spoon, toast bulgur over medium heat until aromatic, about two minutes. Transfer bulgur to a bowl.
2. Heat olive oil in the same skillet over medium heat. Add onion and garlic and sauté until onion is golden brown.
3. Meanwhile, bring two cups water and one teaspoon salt to boil. Stir bulgur into the onion mixture. Add water and cover the pot. Remove bulgur from heat and let stand for 30 to 40 minutes, until the water is absorbed and bulgur is tender.
4. Add pecans, cranberries, and squash to the bulgur and gently toss.